I was looking for a recipe for raw shortbread cookies. I did not see one posted but I probably went right by it. Does anyone have one that they would like to share.
Shortbread Crust
Yield: 2 1/2 cups (enough for one 9-inch pie or tart)
1 cup unsweetened shredded dried coconut
1 cup raw walnuts
1/4 teaspoon salt
6 pitted medjool dates
Place the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely ground. Add the dates and process until the mixture begins to stick together. Don’t overprocess.
Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.
You can easily turn the crust into cookies with a bit of creativity. For instance, you could roll it into balls and then coat them with cacao powder or whatever is on hand in your kitchen.
Well, I can tell you, Mr. Le May, that the above recipe is fantastic when I made Jennifer Cornbleet's Jumble Berry Upside-Down Cake. Here is the recipe in case you are curious as to how a shortbread crust recipe could be used to make a cake.
Jumble Berry Upside-Down Cake
An upside-down cake without the ordeal of baking? Yes, and beautiful too.
1 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup sliced fresh strawberries
1 tablespoon light agave syrup
2 1/2 cups Shortbread Crust
Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 minutes.
Line a 6-inch cake pan with a parchment-paper round . Place half of the berries on the paper. Top with half of the Shortbread Crust, distributing it evenly. Press down with your hand to compact. Repeat with the remaining berries, and then cover with the remaining crust. Chill in the refrigerator for at least 30 minutes or up to 12 hours before serving.
To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on the cake pan. Invert, then lift the pan off. Remove the parchment round.
Covered with plastic wrap and stored in the refrigerator, Jumble Berry Upside-Down Cake will keep for 2 days.
You can always peruse Jennifer's website to check out other recipes. The link is:
WOW…I’m amazed how many of you wrote today asking what lucuma is, after I mentioned using it for the banana bread recipe…you mean you haven’t tried lucuma yet...??? ;O Wow…here’s something I wrote a few months back abt the golden powder…
Lucuma has long been my favourite raw sweetener and recently I’ve been experimenting and making some amazing recipes with it… It’s made from a dried fruit from Peru, comes as a golden powder which is low glycemic and it tastes like SHORTBREAD…just divine…
Lucuma isn’t always easy to locate, but you can see more about it and order some to start playing with from the RawReform online store.
Here is one recipe I made up recently that is the nearest thing to raw shortbread I’ve ever tasted and so simple – just three ingredients…yummmmmmmmm…
Raw Shortbread Recipe
Ground Almonds
Raw Honey
Lucuma Powder
Just combine those three ingredients together in whatever quantities you like to get the consistency and sweetness you love and ENJOY
This person, Tarah, did make some raw shortbread balls based on Angela's recipe in my previous post. This is what she had to say:
I was intrigued when I found this Raw Shortbread Recipe (on Angela's website). So I bought some Lucuma powder from Flannery’s. It’s not cheap at $25 for 250gm. The recipe is very vague about quantities so I decided to put roughly the same amount of each ingredient as a first pass. I used ½ cup almonds ground, 2 heaped tbsp lucuma powder and 2 heaped tbsp raw honey blended for about 10 seconds until the mixture started forming clumps. And it’s very nice and does remind me of shortbread with a tinge of apricot in it. It would be interesting to find the original fruit that the powder is made from. It was an easy dish to make, particularly since I just rolled the balls as I took the mix out of the Thermomix and placed them straight into a pyrex container.
So Angela's recipe sounds very promising and I will definitely try it. What do you think, Mr. Le May?
I think that I will give that recipe a try as well.
Easy on the Mr.
Paul will do. I always referred to Mr. LeMay as my dad. Lol.
Take care , Paul.
Well, thanks for your permission!
You are probably the only one on this forum who signs off all posts with your full name. So I, of course, felt obligated to call you Mr. LeMay as a courtesy.
I just noticed this thread. I posted about this shortbread recipe in a thread on Christmas cookies. The recipe is from a blog. Check out the December 14 entry at veganjoy's blog. Her recipe is a bit more exact than the previous one that uses lucuma. Joy, the blog author, also mentioned in the comments that ground dried coconut can work if you can't find lucuma (though it might not be as shortbread-like).
I think I might try the recipe soon with pecans instead of almonds.
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